Veal Blanquette

🧂 Ingredients

• 800 gr veal cubes

  boneless breast, blade, shank
• ½ pc onion
• 1 pc carrot
• 1 pc celery stalk
• 2 pcs cloves
• 8 pcs peppercorns
• 150 ml dry white wine
• 1 bouquet garni [BG]
• 70 gr roux
• 600 ml veal stock
• 250 ml cream
• ½ tbsp Dijon mustard
• 1 tsp curry powder
• 1 tbsp lemon juice
• 200 gr champignons
• Carrot and celery from the stock pot

Instructions

• 1 Place the veal cubes in a large cooking pot, cover with cold water and bring to
  the boil for 2-3 minutes. Skim possible impurities from the surface of the water
  and drain the veal cubes. Drain when blanched.
• 2 Return the veal cubes to the cooking pot together with all the other aromatic
  ingredients and a good pinch of salt. Cover with cold water and simmer for 45-50
  minutes until the meat is soft and tender.
• 3 Boil the champignons in a saucepan in 100 ml of veal stock for 3 minutes, keep
  aside.
• 4 Measure 600 ml of strained mushroom stock and veal stock and bring to the boil.
• 5 Shred the roux with a cheese grater and gently whisk into the veal stock. Stir
  constantly until the sauce reaches boiling point to ensure a smooth velouté
  sauce.
• 6 Add the cream and continue cooking for 5 minutes.
• 7 Season with salt, white ground pepper, Dijon mustard, curry powder and lime
  juice.
• 8 Add the cooked veal, carrots, celery and mushrooms into the sauce, gently stir
  to coat all ingredients.
• 9 Serve the blanquette with the boiled stock vegetables.

Nutrition Info